How to slice beef brisket against the grain?

The grain of meat is the long, thick line running down the centre of meat and connect the two sides. To cut against the grain, simply hold a sharp knife at a 45-degree angle to the meat and slice toward you, slowly. Don’t press down too hard on the blade or you will tear out the muscle.

How to slice brisket against the grain?

When it comes to slicing beef brisket the grain refers to the flat, long muscle that runs down the center of the meat. If you look at the grain from the outside, it appears to form a chevron or diamond shape. Cutting the meat against the grain causes the fibers to break more slowly and results in a more tender piece of meat.

How to cook brisket without slicing against the grain?

For perfectly tender and juicy results, it’s important to slice your brisket against the grain. When cooking brisket, it’s best to cut the meat in two. Using a sharp knife, divide the brisket into two pieces. Then, place one portion on top of the other and place it back on the cooking rack. Again, make sure the pieces are flat but not overlapping. Using the whole brisket should ensure that you get a tender, flavorful piece of meat.

How to slice brisket against the grain on a rotisserie?

If you have a rotisserie, you might not want to use your normal carving method. Always start by lifting the thin piece of fat that covers the tender portion. Carve off that fat layer and then separate the meat. Carve the brisket against the grain along the length of the meat. Use a sharp knife and a gentle sawing motion to cut through the meat.

How to slice brisket against the grain on a smoker?

The first step to slicing beef brisket against the grain is to cut it in several thinner sections. The most common width is two inches, which is a good size for small gatherings of people. The thinner you cut the brisket, the more tender it will be. Once you have cut it, take the thickest end and start slicing it against the grain. The thinner you cut it, the easier it will be to do. You can also cut the meat into two or three smaller pieces,